Glazed Grilled Salmon Fillets with Spinach and White Beans
Ingredients
- For the salmon
- 600 grams Salmon
- lemon juice (for drizzling)
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 100 milliliters tomato puree
- 50 milliliters Ketchup
- 100 milliliters honey
- 60 milliliters Orange juice
- 1 tsp apple cider vinegar
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- freshly ground peppers
- ground paprika
- fish stock (as needed)
- For the spinach
- 1 onion
- 2 Tbsps butter
- 300 grams fresh Spinach
- 1 sm jar white Beans
- 1 handful Cherry tomatoes
- 1 peeled garlic clove
- salt
- freshly ground peppers
- Nutmeg (to taste)
- 1 lemon (fresh, sliced)
Preparation steps
Line baking sheet or roasting pan with parchment paper.
For the salmon: divide salmon into four portions, rinse, pat dry and sprinkle with a little lemon juice.
Heat oil in a pan. Peel onion and garlic, saute briefly.
Add the rest of ingredients and simmer for a few minutes. If sauce is too thick, add a little fish stock.
Drizzle fish pieces with the sauce and grill under hot broiler for 10-15 minutes or until ready, watching carefully. Baste with marinade occasionally.
For the spinach; peel onion and dice finely. Heat butter in a pan and saute onion. Rinse spinach and add to onion, saute briefly. Drain beans and add to spinach. Rinse and slice cherry tomatoes. Season spinach mixture with finely chopped garlic and spices, add tomatoes and mix well. Arrange vegetables on plates and top with salmon. Garnish with lemon wedges and serve.
